Sindhi Chicken Biryani
Deliciously aromatic is how
I would describe this dish. This Biryani is quite different from the ones I
usually make. The base recipe was on the back of the Sindhi Biryani packet that
I used, but I've tweaked a few proportions to my liking. Sindhi Biryani masala
contains dried plums. I made Sindhi Biryani for the first time and the plums in
the masala took the Biryani to a different high from the regular Biryani. Even
my ever fussy Grumpy Tomcat [read: husband ;-) ] loved the flavor it imparted to the dish. If you have Sindhi Biryani masala available in your part of the world, do give this a try.
Ingredients:
10 tablespoons oil
2 cloves
2 cardamoms
2 one inch pieces of
cinnamon
5 large onions, sliced
2 tablespoons ginger-garlic
paste
1 kilo chicken, cut into
10-12 pieces
5 large tomatoes, grated
5 green chilies, very finely
chopped
1 teaspoon turmeric powder
5 tablespoons Sindhi Biryani
masala (I used Zaiqa brand)
Salt, to taste
450 grams basmati rice
1 clove
1 cardamom
1 inch piece cinnamon
1/3rd teaspoon
black cumin/shahjeera
2 pinches saffron
¼ cup hot milk
2 tablespoons butter
2 onions, sliced and fried
golden brown, for garnish
Method:
- Steep saffron in hot milk. Cover and keep aside.
- Heat oil; add 2 cloves, 2 cardamoms, 2 pieces of
cinnamon and sauté for a few seconds.
- Add the onions and fry till golden brown.
- Add ginger-garlic paste and sauté.
- Add green chilies, turmeric powder, Sindhi
Biryani masala, salt and sauté.
- Add tomatoes and sauté till oil separates.
- Add chicken pieces and sauté for about 5 minutes
on medium heat. Lower heat and cook chicken, covered till 80% done. (You
will not need to add any water as because the chicken is covered and
cooked on low heat the gravy and the moisture from the chicken will be
enough to cook the bird)
- Wash and soak the basmati rice in water for
20-30 minutes. Drain.
- Heat a large vessel with water. Add 1 clove, I
cardamom, I cinnamon, black cumin, salt and bring to a rapid boil.
- Add the drained rice and par-boil till 80% done.
Drain the rice in a sieve.
- Layer the chicken and the gravy in a vessel.
Cover with the par-boiled rice.
- Spoon over the saffron and the saffron milk over
the rice.
- Add a few blobs of butter over the rice. Garnish
with fried onions.
- Cover the vessel tightly with a lid. (Make dough
with regular plain flour and sealed the entire edge of vessel and lid to
ensure it doesn’t lose any of it’s flavor while cooking on low heat /
cooking on ‘dum’)
- Cook this on very low heat for 30 minutes. After
30 minutes remove the dough from the lid edge.
- Serve Biryani with plain yogurt or yogurt raita.
Chef Notes:
- If Zaiqa spices are not available to you feel
free to use any brand of Sindhi Biryani masala. If you do wish to procure
Zaiqa spices visit their Face book page ‘Zaiqa The Spice Store’ and
message Anisa Arif for the same.
- For those of you who don’t know, cooking on ‘dum’ means sealing the edges of the vessel with dough to ensure the steam doesn’t escape and it also helps retain the flavor of the dish. Cooking on ‘dum’ is always done on very low heat.
- You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.
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